Blackberry Granita With Mint

• 2 cups Manishewitz Blackberry Wine
• 1 cup fresh mint, chopped finely
• 2 cups water
• Optional: 2 cups fresh raspberries + 1/2 cup sugar + 1/2 cup water

1. Combine the Manishewitz, mint, and water in a bowl, and mix well. Pour mixture into two ziplock bags and freeze for four hours, or overnight-- until it becomes frozen.
2. Remove bags from freezer, lay them on a well-supported counter, and pound the bags with the bottom of a jelly jar (or another blunt object) to break up the ice a bit. Be sure to keep the bags sealed. If you don't own a food processor, continue pounding until the ice breaks into small pieces. If you do have a food processor, throw the ice chunks in, and grind until you have small ice shavings.
3. When the ice is broken into very small slivers, pour it into a bowl and use an ice cream scooper to place one small scoop on each plate. Garnish with fresh mint.
4. Optional: Mix together fresh strawberries, sugar, and water in a bowl. Transfer the mixture to either a food processor or a plastic bag, as you did with the granita. Grind until the raspberries are broken and blended into the mix; you should have a moderately thick syrup. With a spoon, drizzle the syrup on each plate, around the scoop or granita, or off to the side.

blackberry wine, fresh mint, water, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/blackberry-granita-with-mint-1221249 (may not work)